6 Hour Pork Butt (Sara Moulton)
From Semigourmet53 8 years agoIngredients
- 1 pork butt 5 to 8 pounds, bone in or out fat cap trimmed to 1/8 inch thick shopping list
- 3 tablespoons minced fresh garlic shopping list
- 20 garlic cloves, peeled and cut in half shopping list
- ½ teaspoon ground sage (if using fresh then use only 2 teaspoons) shopping list
- 1 teaspoon fresh thyme shopping list
- 1 tablespoon fresh tarragon, roughly chopped shopping list
- 1 tablespoon kosher salt shopping list
- 1 ¼ teaspoons black pepper shopping list
- 2 tablespoons dry white wine shopping list
- 2 tablespoons extra virgin olive oil shopping list
- 1 large onion, sliced shopping list
How to make it
- 1. Preheat oven to 300 degrees.
- 2. If bone in then fillet the roast, you don’t have to remove the bone. Let rest and come closer to room temp.
- 3. In the bowl of a food processor blend together the garlic and the herbs. With the motor running, add wine and oil and blend until it comes together into a dry paste.
- 4. Cut through roast in a spiral fashion (like a jelly roll) or and lay out flat. Or cut across top of roast almost all the way through 1/3 of the way down from the top. Then starting on the other side slice again 1/3 of the way down and open roast like a book
- 5. Smear half of the herb mixture on the inside of the pork butt; fold back or roll together and tie with kitchen twine every 2 inches; then smear the remaining herb mixture over the top.
- 6. Lay the onions in the bottom of the roasting pan, and set the pork butt on top of the onions. Bake uncovered for 4 to 6 hours or until the internal temperature is 185 to 190. Let rest for 15 minutes covered. Slice and serve.
- Tip: De-fat the drippings, Puree half of the onions into the pan drippings, heat and thicken to make a wonderfully flavorful gravy. If you need more gravy, you can add up to 1 cup of chicken broth. It won’t diminish the falvor.
People Who Like This Dish 5
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